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Polenta Round Tacos

There’s a new meal on heavy rotation in the Owens’ Homestead: Polenta Round Tacos. In fact, I think polenta rounds may be the most underrated food in my pantry. I am seriously debating adding it to my list of kitchen essentials.

Polenta rounds are crazy versatile. They are so versatile and can be adapted to whatever cuisine you have on the menu. Polenta is just boiled cornmeal and the rounds are made from slices off of a loaf. I recommend buying pre-made loaves at your favorite grocery store, but if you’re feeling super ambitious, you can make your own.

If you’re worried about what to do with polenta, don’t fret! Gently slice the polenta loaf into about one-centimeter-thick rounds. Heat some oil over medium-high heat, and simply fry the slices about 3-5 minutes on each side. Don’t forget to season with salt and pepper! It will make them even more delicious.

The rounds act as a base to your meal, similar to rice or noodles. I have been using them in place of tortillas for tacos and it is so delicious that I am totally kicking myself for not trying this sooner.

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Hey, everyone! I’m Daisi, an accounting nerd by day and a kitchen wizard by night. I like tailgating in the fall, a tall glass of wine (or two), and cooking for my friends -- now that includes you! Welcome to My Stir Crazy Kitchen.

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